The best Vegan Ramen Noodle Stir Fry recipe featuring “ beyond beef ” lots of garlic and ginger, bok choy and a quick umami sauce made with pantry staples. The perfect meatless weeknight meal!
Vegan Ramen Stir Fry
A hearty version of the Chines and Japanese classic ramen dish. I make no claims of authenticity when it comes to this recipe but I do have bold claims of deliciousness.
But talk is cheap right ? So let’s just dive in and do this!
About the Ramen Noodles
- Probably the most important element of a ramen bowl are the noodles. You want to cook them perfectly, just until al dente and at that point stop the cooking process by rinsing with cold water. This will ensure that they hold up to the sauce or broth nicely without breaking, falling apart and turning into mush. I like my noodles long, wavy and elastic with a bite and perfectly coated with all the goodies in the sauce. Slurp!
- The noodles you see in the photos are organic Spelt Ramen, a whole grain wheat variety I find at Home Goods now and then (something like these from amazon). My other go to noodles are the gluten-free brown rice millet ramen made by Lotus Foods. However, keep a close eye on those when cooking as they are thinner and it’s easy to overcook them. As soon as they unravel from the nest give them a taste and if al dente proceed with draining and rinsing to stop the cooking process. Of course you can use your favorite noodles here and call it a day.
The Umami Stir Fry Sauce
A perfect mix of Tamari and hoisin sauce lusciously stretched with some olive oil and a little bit of water. I like to add a dash of my favorite hot sauce or chili flakes to give it some attitude but that’s totally up to you. The sauce is the ultimate magic glue that can make or break your noodles, let’s not mess it up!
If you find yourself in the mood for a brothy version of ramen instead, make sure to try my famous creamy ramen noodles in miso coconut broth. It has wild mushrooms and air fried tofu brightened up with a touch of lime <—Out of This World!
Vegan Ramen Bowl Toppings / Add Ins
- Seaweed – toasted nori or wakame crumbled or cut into strips are some favorite classics
- Menma – salty preserved bamboo shoots
- Negi – thinly sliced scallions or leeks mixed with chili oil
- Moyashi – aka bean sprouts for some fresh crunch
- Pickled ginger
- Togarashi – a Japanese spice blend of pepper flakes, seaweed, sesame seeds and orange peel essence
- Yuzukosho – another Japanese condiment made from yuzu, hot peppers and salt
- Sietan – thinly sliced plant based steak or meats made from wheat
- Shiitake mushrooms – thinly sliced
- Broccoli florets + shredded cabbage.
Reheating Ramen Stir Fry
Your best bet here is the microwave. Just make sure to use a glass bowl or a microwave safe ceramic dish not a plastic container. The noodles store well in the fridge for up to 4 days. Freezing is not recommended.
P.S. If you make this recipe make sure to give it a comment rating below, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Ramen Noodle Stir Fry
- 8.8 oz spelt ramen noodles (or your favorite kind, aprox. 1/2 pound)
- 1/2 lb Beyond Meat ground (or 2 patties)
- 2 bunches baby bok-choy
- 6 scallions thinly sliced
- 2 inch ginger root
- 1 yellow onion diced
- 10 cloves garlic grated or minced
- fresh cilantro for garnish
- 2 Tbsp olive oil
- 5 tbsp tamari low sodium
- 2 tbsp hoisin sauce
- 1 tsp hot sauce or chili flakes optional
- 1 tbsp sesame seeds
- 1/4 cup water (or veggie stock)
- In a small bowl whisk together all the sauce ingredients and set aside until needed.
- Bring a small pot of water to a boil and blanch the bok choy for 2 minutes just until wilted but still bright green in color. Drain in a colander.
- Preheat a large skillet over medium heat, add a light drizzle of olive oil and saute the onion until it starts to get some color.
- Add the Beyond Beef and using a flat end wooden spoon break it up into small pieces. Cook until the edges start to crisp up. Push it to the side and add the scallions, give everything a good stir.
- Push everything in the pan to the sides and lightly drizzle some oil in the center. Add the garlic and ginger and cook for a few seconds until fragrant but taking care not to burn it. Give everything a good stir to combine. Add the sauce then let it come to a simmer and bubble once or twice. Add the blanched bok choy to the skillet and remove from heat.
Cook the Noodles:
- Meanwhile bring a pot of salted water to a boil and cook the noodles according to the directions on the package. Reserve one cup of the cooking pasta water. DO NOT overcook the noodles, drain them while still al dente, usually shortly after they all untangle from the nest. Rinse well with cold water to stop the cooking process.
- Add the cooked ramen noodles to the skillet with the the rest of the ingredients and carefully toss to coat well in the sauce. Add a little bit of the reserved cooking water from the noodles to stretch out the sauce if needed and desired.
- Serve hot garnished with fresh cilantro, scallions and some red chili flakes for heat.
- The noodles - what you see in the photos are organic Spelt Ramen, a whole grain wheat variety I find at Home Goods now and then so not a very reliable item. My other go to noodles are the gluten-free brown rice millet ramen made by Lotus Foods that you can find at Costco, however keep a close eye on those when cooking as they are thinner and it’s easy to overcook them.
- The bok choy - lately I prefer blanching it for 2 minutes in hot water before adding it to the stir fry, i find it cooks perfectly this way. However you can separate the leaves and stir fry them in the skillet if you prefer.
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